Vegan Gluten Free Brown Rice Edamame Salad
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Learn more āIngredients
4 servings
For the salad
- 1 cup long-grain brown rice
- 2 cups water
- Ā½ tsp salt
- 1 Ā½ cups frozen shelled edamame, thawed
- 2 medium carrots, shredded
- 1 medium cucumber, halved lengthwise and thinly sliced
- 4 scallions, thinly sliced (green parts only)
For the dressing
- 3 tbsp tamari
- 2 tbsp rice vinegar
- 1 tbsp toasted sesame oil
- 1 tbsp neutral oil (such as avocado or canola oil)
- 1 tbsp fresh ginger, finely grated
- 1 tbsp honey or maple syrup
Chef's tipUse the same amount. Maple syrup is a little thinner and less sticky than honey. - 1 tsp sriracha (optional)
For serving
- 2 tbsp sesame seeds, toasted
- 2 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
Combine the brown rice, water, and salt in a medium saucepan and bring to a boil over high heat. Reduce the heat to low, cover tightly, and cook until the water is fully absorbed and the rice is tender, about 40ā45 minutes.
- 2
Remove the saucepan from the heat and let the rice steam, covered, for 10 minutes. Spread the rice in an even layer in a large mixing bowl and let it cool to room temperature, about 15 minutes, fluffing occasionally with a fork.
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